BY DR. CARLSON | NOV 25, 2017 | Healthy Recipes
Classic Butternut Squash Soup
2 Tablespoons extra virgin olive oil
1 carrot, diced
1 celery stalk, diced
1 onion, diced
4 cups cubed butternut squash
½ teaspoon fresh thyme, chopped
4 cups bone broth
½ teaspoon pink Himalayan sea salt
½ teaspoon ground black pepper
Heat oil in a large soup pot.
Add carrot, celery, and onion – cook until onions are translucent.
Stir in butternut squash, thyme, bone broth, salt and pepper.
Bring to a boil, reduce heat, and simmer until squash is fork-tender.
Use an immersion blender to puree soup. (A regular blender will do)
Let soup cool and serve!